Lamb Soup

1. 1

   Roast lamb shanks for approx 1 hour at 325 degrees until well browned on both sides.

2. 2

   Mince 1 onion and half the carrots in food processor.

3. 3

   In a large pot bring 8 cups of water or vegetable stock to a boil.

4. 4

   Add lamb, minced onion, minced carrot, salt and pepper and simmer until lamb is tender and is easily removed from the bone.

5. 5

   De-bone and chop lamb meat and return to pot.

6. 6

   Add tomato paste, vinegar and wine, simmer for 15 minutes.

7. 7

   Add diced potatoes, remaining carrots (diced) and remaining onion (diced small).

8. 8

   Simmer until vegetables are tender, add salt and pepper to taste.

9. 9

   Add frozen peas 5-10 minutes before serving so they don't get mushy.

10. 10

    Serve with beer bread.

No additional tips available.